The rice is drained, placed on a brilliant white plate, and the strips of liver and clinging slices of shallot scooped onto the top. With a chef-like flourish a pinch of nutmeg settles on the top like the snow-covering on the roofs opposite. In place of the meat cider vinegar is used to deglaze; as its pungency decreases as it boils in the pans residue giving a moment for another slurp on the wine. As the nose crinkles at the vinegars pungency the wine takes on a slightly sharper tone revealing complex apple flavours. Butter is stirred into the heavily reduced sauce; when melted it is poured delicately over the liver. I grab a fork, the plate, my glass and the bottle by the neck and scurry to the living room and watch the penultimate episode of Lost.
Scribblings Rating – 88/100
I have just realised that I tasted the very same wine (although a different vintage) and matched it with the very same dish back in October; either the memory is going due to old age or I am just predictable and unadventurous!
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